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Keanna Reeves Reveals

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Sen Poe and Sen Kiko Tandem in 2022 Presidential Election? Source Say`s

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Keanna Reeves Reveals

Actress Keanna Reeves recently revealed to the media that her Facebook account was hacked and the hacker leaked nude photos of her online. Keanna says that she was deeply distressed by the hacking, which has caused a few rifts between the actress and her family. Keanna narrates that the leaked scandalous personal photos have caused her family members to look at her in a negative light. She narrated: “Nahihiya ako para sa sarili ko at para sa mga anak ko para sawayin nila ako nang gano’n.” via Deviant Art She has since taken action to rectify the damage done to her personal life by the cyber attack. Keanna Reeves sought the aid of the National Bureau of Investigation (NBI) who subsequently referred her to their Cybercrime Division . The NBI’s Cybercrime Division was created to deal with cases similar to the one that Keanna Reeves has. via Youtube via Youtube Keanna narrated how she was locked out of her Facebook account. The...

Country Style Potato Leek Soup

The humble potato shines in this easy, hearty soup. Note that leeks differ -- if yours have large desirable white and light green sections, use 4 pounds of leeks; if they’re short on these parts, go with 5 pounds. ingredients 4 to 5 pounds leeks, rinsed thoroughly 6 tablespoons unsalted butter 1 tablespoon unbleached all-purpose flour 5 1/4 cups chicken stock or canned low-sodium chicken or vegetable broth 1 bay leaf 1 3/4 pounds medium red potatoes (about 5), peeled and cut into 3/4-inch dice Table salt Ground black pepper directions Cut off the roots and tough dark green portion of the leeks, leaving the white portion and about 3 inches of light green. Slice in half lengthwise and chop into 1-inch sections. (You should have about 11 cups). Heat the butter in a Dutch oven over medium-low heat until foaming; stir in the leeks, increase the heat to medium, cover and cook, stirring occasionally, until the leeks are tender but not mushy, 15 to 20 minutes; do not brown. Sprinkle the flou...

Roasted Chicken with Root Vegetables

Take this hearty dish from oven to table by cooking in a sturdy, Emile Henry baking dish.The high-quality clay allows heat to penetrate your food thoroughly. Chicken will turn a crispy brown and vegetables will caramelize, absorbing juices and flavor. Carve and serve right from the dish - the high-fired glaze won't scratch or chip. And it retains heat as you enjoy your meal. ingredients 5- to 6-pound chicken, wing tips removed 1 pound Idaho or Yukon gold potatoes, peeled, cut into 3-inch wedges 1/2 pound beets, peeled and cut into 3-inch wedges 4-5 parsnips, peeled and cut into 4-inch chunks 2 medium onions, peeled and quartered 6 garlic cloves, peeled, left whole Salt and fresh ground pepper to taste 1 teaspoon chopped fresh rosemary directions Preheat oven to 450 degrees F. Remove fat from the tail, remove neck, giblets and livers from cavity. Reserve for giblet gravy or other use. Season cavity and skin with salt, pepper and half of the chopped rosemary. Place chicken in a roas...

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